Monday, November 8, 2010

Chocolate Turtle Cheesecake

While I stayed after church for a meeting, Princess came home and looked through the recipe books to find something for dessert. Here's what she chose. I was amazed we had all the ingredients and that we actually had time for it to set before our planned dinner time. Although noone elevated it to "favorite pie" status, everyone said it was delicious and we should have it again.

Chocolate Turtle Cheesecake

1 (7-ounce) package soft caramels - about 20 candies
1/4 cup evaporated milk
3/4 cup chopped pecans - divided use
1 (9-inch) chocolate crumb pie crust**
2 (3-ounce) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9-ounce) package chocolate instant pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a saucepan. Melt over low heat, stirring constantly until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more. Pour pudding mixture over caramel layer. Chill about 15 minutes. Drizzle fudge topping over pudding layer and sprinkle with remaining 1/4 cup pecans. Chill for 1 to 2 hours before serving. Makes 6 to 8 servings.
** To make the crust, combine 3 tablespoons melted butter and 1 1/2 cups chocolate cookie crumbs (Oreos work fine). Press into a 9" pie plate and bake for 6-8 minutes at 350°. Cool before filling.

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